Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini)

Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes.

• Ready In: 6 mins
• Yields: 1 Cup

Ingredients

• 2  tablespoons butter
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 1  pinch pepper
• 1  cup  chicken stock
• 1⁄3 cup  cream

Directions

1. Melt butter then add flour, salt and pepper. Blend well.
2. Slowly add stock. Bring to a boil and boil 2 minutes.
3. Add cream.